Higher independence agaist fluctuations in price and quality - Muhlenchemie - 3

DELTAMALT

UNTREATED

150ppm

BETAMALT

ALPHAMALT
VC 5000

150ppm

150ppm

1150 ml

950 ml

1010ml

1100ml

FN = 360 S

FN = 433 S

FN = 340 S

FN = 415 S

Table 2

ADJUSTING RHEOLOGICAL PARAMETERS
A striking example for the innovative approach
in product development is the enzyme system
Deltamalt. When purchasing raw materials,
bakeries generally base their choice on the
rheological parameters of a flour, as the
laboratory measurements are considered
important indicators of the baking properties.
These quality parameters can be regulated
specifically with the use of enzyme systems.
Concerning the falling number, however, there
has been a serious restriction: With traditional
amylolytic enzymes, it was only possible to
adjust either the falling number or the baking
properties properly. The two parameters could
not be reconciled. By developing Deltamalt,
Mühlenchemie has solved the dilemma: This
unique enzyme systems enables millers to
optimize both parameters at the same time.

Tab. 2 shows the effect of Deltamalt on the
results of baking and the falling number in
comparison with conventional fungal alphaamylase (Alphamalt VC 5000) and barley alphaamylase (Betamalt).
Besides standardizing and adjusting
rheological parameters flour treatment is an
essential tool for optimizing the properties of the
flour. By enhancing the enzymatic components
with other baking-active ingredients like
oxidizing agents, vital gluten or hydrocolloids,
flour properties can be perfected to the
last detail. Whether it is a question of water
absorption, fermentation stability, volume, oven
rise, browning, softness or shelf life - flour, which
is perfectly adjusted to the baking process,
ensures a smooth and trouble-free processability
and improves the quality of the baked goods
significantly.
Additionally to quality and processing aspects,
downstream manufacturers also profit in
economic terms. Above all, reliable processing
properties reduce the number of interruptions. In
addition, improved properties such as a higher
water absorption capacity or the optimization
of the flour's lipids and starch, which allow the
reduction or elimination of emulsifiers, increase
yield and profitability.



Higher independence agaist fluctuations in price and quality - Muhlenchemie

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